Before summer comes and while you’re still craving something heartwarming, make this Instant Pot Korean Beef. You’re gonna love everything about it. Your family is gonna love it. Your friends are gonna love it. And you’re gonna feel like a veritable god or goddess of the Instant Pot.
Instant Pot Korean Beef, so simple and so good!
When I was a child way back when there were dinosaurs, we used to have something we called “snack cake.” They were always small, simple cakes, and always unfrosted. They were the kind of cake that might be tossed out for after school snacks, sturdy enough to pick up and eat and perfect on their own with no embellishment. That’s what this Quick Old-Fashioned Pear Cake reminds me of.
Quick Old-Fashioned Pear Cake
Is it just me, or is Korean food trending now? Maybe it’s me because when I crave a little something, I see it everywhere! It could be the Baader-Meinhof phenomenon, but I blame Chef David Chang and his wildly popular Korean American restaurant, Momofuku. He’s everywhere: TV, books, magazines! Regardless, I’m hoping to add to that trend with this fabulous Bulgogi Korean Beef.
Bulgogi Korean Beef
I recently made the Stuffed Chicken Roast from Better Home & Garden’s December 2015 issue – I couldn’t help but be inspired by their Harvest Wild Rice Salad, served alongside. Gorgeous greens, wild rice and a citrus dressing caught my eye. Toss in a few apples, pears and toasted pecans and sprinkle on a few dried cranberries or cherries and you have a salad!
Wild Rice Harvest Salad with Citrus Dressing
For once I don’t have too much to say about a recipe – only that I became utterly enamored with the idea of this when I was leafing through a Midwest Magazine. I was wowed! Perfect for fall, perfect for Thanksgiving and perfect for me! The recipe makes eight servings, but for these photos, I made a smaller version.
Roasted Pears with Lemon Cream and Maple Caramel Syrup
